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Last week I saw rhubarb in the farmers market and I made sure to include it in this weeks meal plan. I was thinking that rhubarb muffins would make for a great breakfast this week. I really like the way that the tart rhubarb works in sweet baked goods like these muffins. I decided to start with my favorite muffin recipe which includes some whole wheat flour and rolled oats in an attempt to make them bit healthier. It uses maple syrup, vanilla yogurt and an overripe banana to keep the muffins nice and moist while reducing the amount of butter. I did change the recipe a bit by increasing the amount of sugar as I figured that the tart rhubarb would require it. Normally I would spice these muffins with a bit of cinnamon but I thought that cardamom would work well with the rhubarb and I went with that. The rhubarb and cardamom muffins were a breeze to make and they turned out very well. The muffins were nice and moist and the cardamom paired well with the rhubarb and added an amazing aroma both while baking and after. The rhubarb worked really well in the muffins and their tartness balanced out the sweet muffins nicely. The rhubarb muffins were nice all by themselves or with a bit of butter but they were even better with some homemade strawberry jam !

Rhubarb Muffins

ingredients

3/4 cup brown sugar

1/4 cup maple syrup

3/4 cup vanilla yogurt

1 over ripe banana (mashed)

1/4 cup butter (melted)

1 egg

3/4 cup rolled oats

1 cup flour

3/4 cup whole wheat flour

2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon cardamom (ground)

1/4 teaspoon salt

2 cups rhubarb (chopped)

directions

Mix the brown sugar, maple syrup, yogurt, banana, butter, egg and rolled oats in a bowl and let it sit for 10 minutes.

Mix the flours, baking powder, baking soda, cardamom and salt in a bowl.

Mix the wet and dry ingredients along with the rhubarb until just mixed.

Spoon the mixture into a greased muffin pan.

Bake in a preheated 375F/190C oven until a toothpick pushed into the center of a muffin comes out clean, about 20 minutes.

Rhubarb muffins are such a good idea! I also love the base of your muffin recipe. I made brioche over the past two days, and I need a break from butter. I'm looking forward to trying these while rhubarb is in season.

Oh Kevin, with that gorgeous photo and seasonal recipe you had me right up until bananas. I loathe bananas. Thank heavens you have "similar recipes" listed in your post. I'll be checking out the rhubarb crumble -- unless someone knows a good substitute for bananas in baking.

another interesting combo is rhubarb and gooseberries. the tartness of both play off each other. make the fruit as a kompott topping and the muffin as a quickbread. (rhubarb is too difficult to set as a jam.)

You make the most interesting recipes. I never would have considered combining rhubarb with muffins. I have a friend that loves Rhubarb so I am going to surprise her and make these!!! Thanks for sharing.

I made these muffins yesterday, omitting the maple sirup and some of the sugar, but they still turned out absolutely delicious, moist and perfect. Thank you for sharing this recipe! I'll be blogging about it soon, if you don't mind, of course with a link to your site.

I made this recipe today. Oh SOOO GOOD!!! Love it, love it, love it!!! I ate 3 muffins already since making them this afternoon. They are wonderfully moist with a little tart taste of rhubarb. They "taste" healthy with all the goodness of yogurt, bananas, oats, etc. I'll say it again, oh SOOO GOOD!!!!

Ok! I finished the muffins! What a surprise! I really thought they were not going to work out! The mixture was dry & stiff and I thought these are going to be biscuits, not muffins! But, out they came and delish they were! They are my new favorite muffins! Just a perfect muffin in my opinion! I am so happy with them, I will make them again & again! Tomorrow morning they will be shared with the gals for brunch!

these look amazing... but i'd like to see the original recipe before the yogurt/banana substitution. how much butter was there? i prefer to sub with applesauce since it's local and bananas are very not-local. and i can't eat dairy straight so i don't have any yogurt around...

i think i'll try to make this with just butter & applesauce, wish me luck!

Great recipe! I could see these were going to be on the sweet side (brown sugar + maple syrup + banana + vanilla yogurt!!!) so I subbed plain whole milk yogurt and a splash of vanilla extract. I also just put in a splash of syrup, not a full 1/4 c. They were plenty sweet and I like the tartness of the rhubarb to shine through. With this recipe I was able to make 24 mini-muffins baked for 13-14 minutes, and a dozen small regular muffins baked for 20 minutes. Thanks for the recipe!!

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About Me

I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.